Thursday, August 23, 2012

Zebra Stripes and Instagram

Last month, The Cake Slice Bakers made White Chocolate Espresso Icebox Cakes. It had been on my list to make since I got The Cake Book by Tish Boyle last Fall, but last month was such a busy time for me that I just didn't get to it. And then this month, the cake of choice was a lemon roll and that didn't get baked either. It seems the 20th of every month (when we're supposed to share our cakes) comes and goes and I end up cakeless. Well being cakeless is never a good thing, so I decided to make the Icebox Cake- perfect for this hot weather we're having because I didn't even have to turn the oven on!

I've made an icebox cake before and while it was tasty, this one was so much better because it's frozen. The white chocolate espresso mousse that gets sandwiched between the chocolate wafers is so darn creamy and smooth. It's almost like a giant ice cream sandwich but with a hint of espresso and obviously way better than those fake vanilla novelties you get from the grocery store. Another great thing about this cake is that is can be made up to 2 weeks in advance, so all you need to do is pop it out of the freezer, cut off a slice or three and pop it back in the freezer. The first bit was as good as the last. Are you supposed to feed this kind of sugar laden espresso dessert to an almost one-year old? Probably not, but Hayden loved it!

Speaking of Hayden, his first birthday is in 8 days! Where does that time go? I am so unprepared and have nothing planned for his big day. NOTHING. There will be cake, that I know. What kind? How big? What color? no clue! We may do something small for him on his actual day then have family over the following weekend for a celebration. I can't believe he has grown up so fast. I just started playing around on Instagram and am addicted already! I'm having so much fun sharing pics of Hayden on there. My Instagram name is Monica_h30 if any of you are insterested!

1 box Nabisco Famous Chocolate Wafers (you may not use the entire box)

Line a 9x5-inch loaf pan with plastic wrap, letting it extend a few inches over each short end.

Pour the water into a small heatproof cup. Sprinkle the gelatin over the water and let it soften for 5 minutes.

In a small saucepan, combine 1/2 cup of the heavy cream along with the instant espresso powder and bring the cream to a boil over medium-high heat. Stir until espresso dissolves. Remove the pan from the heat and let mixture infuse for 15 minutes.

Meanwhile put the cup of gelatin in the microwave and heat for 8-10 seconds. Stir until the gelatin granules have completely dissolved. Reheat for 5-10 more seconds if necessary.

Place the white chocolate in a large bowl. Pour the hot cream and the hot gelatin over the white chocolate. Let the mixture stand for about 30 seconds to melt the chocolate, then whisk gently until the chocolate is completely melted and smooth. Whisk in the vanilla extract and the liqueur (if using). Set aside to cool to tepid, about 15 minutes.

In the bowl of an electric mixer, using the whisk attachment, beat the remaining 1 3/4 cups heavy cream to soft peaks. Gently whisk about one-third of the cream into the cooled white chocolate mixture. Using a rubber spatula gently fold in the remaining whipped cream in tow additions.

To assemble the cake: Scrape about 1 1/2 cups of the mousse into the lined pan and smooth it into an even layer. Using a small spatula spread a chocolate wafer with about 1 tablespoon of the mousse. Stand the wafer upright in the mousse about 1/4-inch from the short end of the pan, with the coated side of the wafer pressing lightly against the long side of the pan.

Spread another wafer with the same amount of mousse and position it so that it forms a sandwich with the first wafer. Repeat until you have created a row of wafers and mousse. (I used 15 chocolate wafers per row x 3 rows = 45 chocolate wafers). Make two more rows of sandwiched wafers to fills the pan. Scrape the remaining mousse on top of the wafers, letting it fill all the gaps between the wafers and the sides of the pan, and spread the mousse into an even layer with a spatula. Cover it with plastic wrap, pressing it gently against the mousse. Freeze thee cake for at least 4 hours, or until firm.

To Serve: Peel off the plastic wrap, invert it onto a platter, slice and serve.

Your cake turned out so pretty! And I know what you mean. Time goes by so quickly it's rediculous. It's so weird to think that Hayden will be one in about a week! I thought it was more like 6 months at he most! It's crazy!!

I personally am in awe and admiration of ALL the great desserts you post and SHARE with all of us. What a generous heart. What a creative mind. I LOVE your page and all your recipes. I just wish I were not always on a diet. I love to cook and love to eat. :/ lol

OMG!!! I was with you when you took that photo of the Ghirardelli chocolate factory. Such sweet memories...has it already been TWO years???!!! Has it almost been one year since your prayers were answered? He's such a boy!! Oh, the cake (was too engrossed in the pics)... I've never made a no-bake cake. Hmmmmm...will have to think about that one. Following you on Instagram. Yes, it is addicting...now, when will you do Facebook?!

This is fabulous! The directions are sketchy and misleading about the placement of the wafers. I would do that differently next time. The mousse is so decadent I will serve this as a dessert by itself at a dinner party with the wafers on the side. The espresso with the white choclolate is divine.

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Welcome To My Blog

My name is Monica and I'm a stay at home mom living in central Texas. I like to cook, but baking is my passion. I am an (obsessive) collector of cake stands, cookbooks and bakeware. I make lots of yummy treats and often share my sweet creations with friends, family and anyone else who is willing to be my guinea pig. I have lots of recipes in the archives so I hope you'll stick around for awhile!

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